Start by roasting your beets until they’re fork-tender, and let them cool down so they won’t wilt the spinach. Peel and cut them into cubes so the color and sweetness shine through the salad.

Arrange a generous bed of baby spinach on a wide serving platter or in a big bowl, spreading it so you have room for toppings.

Scatter the roasted beet cubes evenly over the greens, tucking them in so you get a bit with every bite. Layer orange slices on top for a sweet juicy punch and a pop of color.

Sprinkle on the walnuts—make sure they’re toasted for max crunch and flavor. Crumble the feta over everything, making sure to leave some bigger pieces for creamy bites.

Whisk together olive oil, orange juice, red wine vinegar, dijon mustard, a pinch of salt, and some black pepper until perfectly blended.

Drizzle the dressing evenly over the salad just before serving, so every bit stays crisp and fresh.

Finish with a flurry of chopped mint. Don’t be shy—it cuts through the richness and brings everything together.

Toss gently just before you dig in, or serve as is for a prettier presentation. Either way, it’s going to taste as good as it looks.